Quote:
Originally Posted by DiapDealer
I'll stick with billions and cups until such time as I join an international cooking club (or strike it rich in a foreign market).  |
And which cup do you use?
US Customary cup - 236.5882365 milliliters
US Legal cup - 240 milliliters
Metric cup - 250 milliliters (Australia, Canada, New Zealand, and some other members of the Commonwealth of Nations)
Traditional Canadian cup - 227.3 ml
or United Kingdom standard cup - 10 imperial fluid ounces (284.13ml)?
Long time ago I wanted to bake a bread at home. I found a famous recipe for "Lahey no-knead bread". The problem is, the recipe was published by a famous American newspaper and the amount of flour is prescribed in cups. This is very non-traditional recipe that requires the dough to contain more water than traditional bread dough, so the ratio of flour to water is critical. How the [bleep] are you supposed to measure flour in cups? Depending on how you scoop it and how fluffy (or settled) the flour is in the container the weight can vary by a whooping 50%. So, of course, my dough was way too watery and the bread did not come out right.
I understand measuring water or milk in cups. Even sugar - as long as the granules are of the same size, which is not guaranteed when you copy recipe from the other side of the globe. But how does it work for flour? I genuinely do not understand.